They say that variety is the spice of life and that totally applies to your meals too. You don’t have to get stuck in a rut to eat healthy, delicious food everyday. These crazy easy blueberry muffins make it easy to add a treat to your breakfast and snacks without weighing you down with excess sugar!

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[bctt tweet=”Finally, a muffin you can feel good about eating and that kids totally love. These crazy easy blueberry muffins are not only easy to make but they’re totally low-calorie too!” username=”diyadulation”]

Lately, I’ve been in full prep mode for back to school. Since mornings are my least fave and least productive time of day, that’s where I’ve focused on our freezer cooking. I actually made these super yummy blueberry muffins for me to munch on in the morning but the kids loved them so much I had to share.

These babies were gone in less than a week between the five of us. If you have a big family or simply want to stock your freezer for longer, I recommend making a double batch. Toss one batch in the freezer while keeping the second batch in the fridge for easy access.

 

Tip:

• Although the serving size in the recipe is only 1, that is more for snacks. If you and your kiddos are enjoying these blueberry muffins for breakfast, I recommend having 2 muffins or adding in a boiled egg with it to make it a more substantial meal.

 

Easy Blueberry Muffins Ingredients

• 4.5 Cups Pancake Mix
• 3 Cups Unsweetened Apple Sauce
• 2 Pints Blueberries

Step 1

First, preheat your oven to 350° Fahrenheit and prep your muffins pan by spraying them with non-stick cooking spray.

Step 2

Next, add your pancake mix to a large glass mixing bowl.

 

Step 3

Then add your unsweetened apple sauce and mix until well-combined.

 

Step 4

Lastly, gently fold in your blueberries until they are mixed throughout the batter.

 

Step 5

Fill your muffin pans with batter about half-full.

Step 6

Bake at 350° Fahrenheit for 20 minutes.

Tip:

• Use a variation of the toothpick method to check that it is fully baked. If the toothpick only comes out with some juice on it, then the muffins are cooked. If the toothpick comes out with batter on it, bake the muffins for an additional 2-3 minutes.

Step 7

After you remove the muffins from the oven, immediately turn over onto a cooling rack and allow to cool at least 5 minutes before eating.

 

Storing Your Blueberry Muffins

Store your muffins in a resealable plastic bag for up to a week in the fridge. Freeze in a freezer-safe bag or container for up to 2 months. Warm up frozen muffins for 1 minute in the microwave when ready to eat.

 

These crazy easy blueberry muffins are not only easy to make but they’re totally low-calorie too! Each muffin is only 115 calories and made with no added sugar. Finally, a muffin you can feel good about eating and that kids totally love. Stock your freezer now for delicious healthy breakfasts and snacks that feel like treats any day of the week.

Crazy Easy Blueberry Muffins

Print

Prep Time 5 minutes

Cook Time 20 minutes

Additional Time 5 minutes

Total Time 30 minutes

Ingredients

• 4.5 Cups Pancake Mix
• 3 Cups Unsweetened Apple Sauce
• 2 Pints Blueberries

Instructions

1. First, preheat your oven to 350° Fahrenheit and prep your muffins pan by spraying them with non-stick cooking spray.
2. Next, add your pancake mix to a large glass mixing bowl.
3. Then add your unsweetened apple sauce and mix until well-combined.
4. Lastly, gently fold in your blueberries until they are mixed throughout the batter.
5. Fill your muffin pans with batter about half-full.
6. Bake at 350° Fahrenheit for 20 minutes.
7. After you remove the muffins from the oven, immediately turn over onto a cooling rack and allow to cool at least 5 minutes before eating.

Nutrition Information:

Yield:

24

Serving Size:

1
Amount Per Serving: Calories: 115

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More Ideas You’ll Love:

• Healthy Breakfast Egg Muffins
• Easy and Healthy Lemon Dill Cucumber Chips
• Crunchy and Spicy Baked Cajun Chickpea Snack
• DIY Fabric Snack Pack – Mom Home Guide

The kids aren’t the only ones who need a healthy breakfast in the morning. Mom needs energy to start the day on the right foot too. These healthy breakfast egg muffins make that super easy. One batch preps breakfast for 6 days with minimal time and effort on your part.

Affiliate links may be used in this post. Ordering a product through these links may result in a commission. Read the full disclosure here.

 

[bctt tweet=”These healthy breakfast egg muffins are seriously perfect for busy mornings. One batch and you’re good for the week giving you more time for coffee!” username=”diyadulation”]

I’ve never been much of a breakfast person but I’ve noticed that getting up earlier means I’m hungry about the time the kiddos eat breakfast. Since getting up early has in no way improved my morning person skills, it means prepping my breakfasts beforehand so I can just pop them in the microwave even before I’ve had coffee.

Even better, it means no falling back on bad eating habits like grabbing cheese crackers (which I’ve totally done). These breakfast egg muffins are healthy, low-calorie, and easy. It’s a breakfast tri-fecta!

 

Healthy Breakfast Egg Muffins Ingredients

• 12 Large Eggs
• 10-12 Mini Sweet Peppers
• 2 Cups Mixed Baby Greens
• 1 tsp Garlic Pepper Seasoning
• 1 tsp Paprika
• Cup of Shredded Colby-Jack Cheese

Step 1

First, preheat your oven to 350° Fahrenheit and prep your muffins pan by spraying them with non-stick cooking spray.

 

Step 2

Next, clean and dice your mini sweet peppers.

 

Step 3

Then finely chop your mixed baby greens. You don’t want large pieces in your muffins.

 

Step 4

Next, crack your eggs into a glass mixing bowl and whisk them together.

 

Step 5

Then add in your garlic pepper and paprika and whisk it into the mixture.

 

Step 6

Next, add your chopped mini peppers and baby greens into the mixture and stir to combine.

 

Step 7

Lastly, stir your cheese into the mixture until all of your ingredients are thoroughly combined.

 

Step 8

Next, divide the mixture evenly among 12 muffin crevices in your pans.

Step 9

Lastly, bake your muffins in the over at 350° Fahrenheit for 25-30 minutes or until cooked through.

 

Meal Prep

Divide your muffins into pairs and store in the fridge for easy breakfasts all week. Microwave for 2 minutes in the morning and enjoy a delicious hot meal to start your day!

 

These healthy breakfast egg muffins are seriously perfect for busy mornings. Mom can start the day with a healthy boost of energy without the hassle. These are great for breakfast on the go too. Simply warm them up right before you head out the door in the morning and boom! You’re ready to take on your day.

Healthy Breakfast Egg Muffins

Print

Prep Time 10 minutes

Cook Time 25 minutes

Total Time 35 minutes

Ingredients

• 12 Large Eggs
• 10-12 Mini Sweet Peppers
• 2 Cups Mixed Baby Greens
• 1 tsp Garlic Pepper Seasoning
• 1 tsp Paprika
• 1 Cup Shredded Colby-Jack Cheese

Instructions

1. First, preheat your oven to 350° Fahrenheit and prep your muffins pan by spraying them with non-stick cooking spray.
2. Next, clean and dice your mini sweet peppers.
3. Then finely chop your mixed baby greens. You don’t want large pieces in your muffins.
4. Next, crack your eggs into a glass mixing bowl and whisk them together.
5. Add your chops mini peppers and baby greens into the mixture and stir to combine.
6. Then add in your garlic pepper and paprika and whisk it into the mixture.
7. Lastly, stir your cheese into the mixture until all of your ingredients are thoroughly combined.
8. Next, divide the mixture evenly among 12 muffin crevices in your pans.
9. Bake your muffins in the over at 350° Fahrenheit for 25-30 minutes or until cooked through.

Notes

Meal Prep:

Divide your muffins into pairs and store in the fridge for easy breakfasts all week. Microwave for 2 minutes in the morning and enjoy a delicious hot meal to start your day!

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  OXO Good Grips Cutting and Carving Board
• 
  Pyrex Glass Mixing Bowl Set (3-Piece)
• 
  Cupcake Muffin Pan Bakeing Bakeware

Nutrition Information:

Yield:

6

Serving Size:

2 muffins
Amount Per Serving: Calories: 237

See where I’m linking up!

Don’t Forget to Pin It!

 

More Ideas You’ll Love:

• Easy Freezer Meals to Stock Your Freezer With
• Mini Strawberry Pancake Muffins
• Sausage French Toast Breakfast Bake
• Crescent Roll and Sausage Breakfast Bake – Intelligent Domestications